Thursday morning I reached into the back of the fridge and pulled out my Science Project, aka sourdough starter. It was - surprisingly - alive even though it's last feeding was dated September 2023. Yes, I know.
I scooped out 100 grams of starter, fed it with 50 gms of whole wheat flour, and 50 gms of warm water and placed it on the fireplace mantel. Nice and warm up there. In the evening I added a couple of (big spoon) scoops of Bob's Red Mill All Purpose Flour and a couple of spoonfuls of warm water.
I did the same thing yesterday morning and before it's night feeding I noticed the starter was happy, healthy, and bubbling merrily. Cool beans.
This morning I started making Sourdough Focaccia, using the King Arthur Flour recipe but cutting the recipe in half for a 9 x 13 cake pan.
Kneading the dough for 15 minutes.
Letting the dough rise for one hour then gently folding the dough for a second rise.
After the second rise transfering the dough to the cake pan for an overnight rise in the fridge.
